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Pink Velvet Cupcakes are a delicious vanilla cupcake with hints of cinnamon topped off with fluffy buttercream frosting and sprinkles.
It’s almost Valentine’s Day! Have you started planning a special day with your sweetheart? I have! But before I figure out what we’re having for dinner I always decide what we’re having for dessert.
The last few years I’ve made a dessert with chocolate in it. We’ve had rich Red Velvet Cupcakes with Cream Cheese Frosting. Last year I made an amazing Chocolate Cake decorated with Ombre Hearts. My favorite dessert has been the rich, chocolatey Molten Lava Cakes for 2.
While they were all delicious I wanted something different this year. I was thinking vanilla cupcakes or vanilla cake but I finally stumbled upon Pink Velvet Cupcakes and I was sold.
What makes a velvet cupcake?
Most traditionally people have heard of red velvet cupcakes. Most red velvet cupcakes have vinegar and baking soda in them which helps the cupcakes rise and become fluffy. They also have a small amount of cocoa powder and buttermilk in them. Finally they are made with red food coloring. Pink velvet cupcakes have the vinegar, baking soda, buttermilk, and pink food coloring but they do not have the cocoa powder in them.
Unlike Red Velvet Cupcakes, there is no chocolate in pink velvet cupcakes. There is a lot of vanilla, bright pink food coloring, and buttermilk.
- all purpose flour
- baking powder
- butter (I use salted but you can use unsalted)
- brown sugar (I prefer light brown sugar)
- bright pink food coloring
- vanilla (use a good quality vanilla extract)
- cinnamon (optional but gives them a nice hint of spice)
- baking soda
- buttermilk (use the buttermilk, don’t use regular milk)
- sprinkles (I used Foliay Love Grows Here sprinkle mix)
To make the cupcakes combine the flour, baking powder, and salt in a bowl. Mix and set aside.
In a large bowl cream together the butter, sugar, and brown sugar using a mixer on medium speed. Mix until well combined.
Add the eggs one at a time. Stir in the vanilla and cinnamon (if using). Add in the pink food coloring and buttermilk and mix well.
Stir in the baking soda and vinegar and mix until combined.
Why do Pink velvet cupcakes have vinegar in them?
Pink velvet cupcakes have vinegar and baking soda in them. When these two ingredients combine, they produce a chemical reaction that produces carbon dioxide gas. This helps the cupcakes rise and become light and fluffy.
Add the flour mixture to the butter and milk mixture and mix until just combined.
Using a large cookie scoop divide the batter into 24 muffin cups filling each one 2/3 of the way full. Bake for 17-20 minutes or until a toothpick inserted into the center comes out clean.
These cupcakes are light and airy and have a beautiful flavor. They also turned out a gorgeous pink color.
I topped them with a fluffy vanilla butter cream frosting and sprinkled the cupcakes with Valentine’s Day sprinkles.
How do you store these cupcakes?
Place the cupcakes in an air tight container. You can store them for up to 4 days at room temperature or in the refrigerator for up to 7 days.
I ended up testing this recipe on the teachers at school last week. They loved it! The cupcakes were gone before lunch.
These would be the perfect cupcake to take to a Valentine’s Day party. They would also be fun for bridal or baby shower.
For the cupcakes:
- 2 1/2 c. flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 c. butter, softened
- 3/4 c. sugar
- 1/4 c. brown sugar
- 1 teaspoon bright pink food coloring
- 3 eggs
- 2 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1 c. buttermilk
- 1/2 teaspoon baking soda
- 1 Tablespoon distilled vinegar
For the frosting:
- 2 sticks butter, softened
- 4 c. powdered sugar
- 2 Tablespoons milk
- 1 teaspoon vanilla
- red, white, or pink sprinkles
- Preheat the oven to 350 degrees. Line 2 cupcake pans with cupcake liners (24 cups).
- In a medium bowl combine the flour, baking powder, and salt. Mix well and set aside.
- In a large bowl cream together the butter, sugar, and brown sugar. Mix until well combined.
- Add the eggs one at a time, beating after each addition. Stir in the vanilla and cinnamon.
- Stir in the pink food coloring and the milk and mix until well combined.
- Add in the baking soda and vinegar and mix well.
- Add half the dry ingredients and mix well. Add the remaining dry ingredients and mix until incorporated.
- Divide the batter into the 24 muffin cups, filling them 2/3 of the way full.
- Bake for 17-20 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and cool on a wire rack.
- To make the frosting beat the butter until smooth. Add the powdered sugar 1 cup at a time until it is well combined. Add in the milk and vanilla and beat until smooth.
- Pipe the frosting onto the cooled cupcakes and sprinkle with sprinkles.
Adapted from Blahnik Baker